What is the best recipe for chicken?!
Answers: Explain in details please
* CHICKEN, BACON & SPINACH SALAD RECIPE
Ingredients:
3 1/2 oz baby spinach
2 3/4 oz radicchio leaves, shredded
1 3/4 oz mushrooms, washed and chopped
3 1/2 oz cooked chicken breast
1 3/4 oz cooked bacon, crumbled
2 tablespoons olive oil
juice of 1 orange
finely grated rind of 1/2 orange
1 tablespoon plain yogurt
salt & pepper to taste
1.In a large salad bowl gently mix together the baby spinach and the shredded
radicchio. Add the chopped mushrooms to the bowl. Tear the cooked chicken
into strip and add it to the bowl also. Next goes in the crumbled bacon.
2.In a jar with a lid add the following ingredients together: olive oil, orange rind,
orange juice, and yogurt. Replace the lid and shake until well combined.
Add salt & pepper until the desired taste is reached.
3.Pour the dressing mix over the salad mix and toss to coat evenly.
Serve immediately.
*CHICKEN FRITADA (Filipino Dish)
1 med. sized chicken, cut into serving pieces
1/2 lb. pork, cut into serving pieces
2 tbsp. oil
1 tbsp. garlic, crushed
1/2 c. onion, sliced
1 c. tomato (sliced thinly or 1/2 c. tomato sauce)
Sweet potatoes, optional
1 sweet pepper, quartered
2 pieces liver, sliced thinly
1/2 tsp. white pepper
2 c. rice water (water left over after cooking rice)
Saute garlic in oil until brown. Add onions and tomatoes; cook until sauce is formed. Add chicken and pork; season with salt and pepper. Cook over low flame. If chicken is tough, add more rice water and cook over low flame until tender. When done, add sweet potatoes, pepper and liver. Cook until liver is done. Serve hot for 8 people.
*CHICKEN BAKED WITH MUSTARD AND PASTA RECIPE
Ingredients:
8 chicken pieces
4 tablespoons melted butter
4 tablespoons mild dijon mustard
1 1/2 tablespoons lemon juice
1 1/2 tablespoons brown sugar
1 teaspoon paprika
3 tablespoon poppy seeds
14 oz cooked, hot pasta
salt and pepper to taste
1.Start by arranging the chicken pieces into a baking dish. Next combine the melted
butter, mustard, lemon juice, brown sugar, paprika, salt and pepper. Next
coat the top of the chicken pieces with the sauce ( save more sauce for other
side of chicken and final plating of the recipe). Put in a preheated 400 degree oven. Bake
for around 15 minutes.
2.Now remove the baking dish from the oven and turn the chicken pieces over. Coat the top
of the turned over chicken with the same sauce you used on the first side. This is the
time to sprinkle with poppy seeds. Return to the oven and bake
another 15 minutes.
3.With the pasta cooked, spoon a good amount onto a plate and top with the cooked chicken.
You may want to add a tad more of the sauce to the top of the chicken. More
salt and pepper if needed to reach desired taste.
Serve immediately.
*CHICKEN IN A BEER POT
1 (5-6 lb.) whole chicken
Lemon juice
Salt
Pepper
2 cans beer
2 lg. onions, chopped
2 tsp. salt
1 c. celery, sliced
1 garlic clove, chopped
8 carrots, scraped and cut in 2 inch pieces
16 sm. whole peeled new potatoes
16 sm. peeled white onions
16 sm. whole mushrooms
1 (10 oz.) pkg. frozen peas
Paprika
Rub chicken inside and out with lemon juice. Sprinkle inside and out with salt and pepper. Tie legs together and put chicken in large Dutch oven. Add beer, onions, salt, celery, garlic and parsley. Cover tightly and simmer 1 1/2-2 hours or until chicken is tender, adding more beer as necessary to keep up the level of liquid. When chicken is just tender, add carrots, potatoes, and onions. Cover and simmer until vegetables are tender. Add mushrooms and peas. Cover and cook an additional 5 minutes. Sprinkle chicken with paprika. To serve, carve chicken. Serves 6-8.
*CHICKEN BREAST STUFFED WITH HAM AND
SPINACH
2 (10-14 oz.) chicken breasts, boneless, skinless
6 oz. ham, boneless, fat removed
1 1/2 tbsp. butter or oil
1 tbsp. flour, all purpose
1/4 c. milk
4 oz. spinach, fresh, cleaned, blanched
1 1/2 tbsp. oil
1 tbsp. all-purpose flour
1-1 1/2 c. chicken stock
2 oz. onions, finely diced
1/2 oz. celery, fine bias cut
1/2 oz. carrots, fine bias cut
1 bay leaf
1 c. White Rose
4 oz. heavy cream
Salt
White pepper
Prepare chicken breast as follows: Cut each breast in half, removing the joining cartilage. Remove the tenderloin from the breast and remove the tendon from the tenderloin. On a hard flat surface, preferably a cutting board, lay a piece of plastic wrap. Place the tenderloins on the wrap and fold wrap over to cover the tenderloins.
With a meat tenderizing mallet or a cleaver, gently flatten the tenderloins to 1/8-inch thickness. Repeat this procedure with all of the remaining chicken. Set aside for late use. (Refrigerate.)
Prepare stuffing as follows: Mince ham in food processor. Melt butter in small saucepan and add flour. Cook over medium heat for 2-3 minutes. DO NOT BROWN. Add milk, stirring constantly, and cook until thick paste forms. Add ham and remove from heat. Let cool. Reserve spinach for later use.
Stuff chicken breast as follows: Place 1 ounce of spinach on each of the chicken breasts, leaving 1 inch from all edges uncovered. Place 1 1/2 ounces of the ham mixture on top of each breast in the center and cover with each of the four tenderloins. Gently wrap ends of chicken breast towards center, folding them over the tenderloins.
Carefully pick them up, invert them, and place them on a plate and shape them like a large Easter egg. After stuffing the breasts, place them in the freezer and allow them to set for easier handling (30-40 minutes).
Prepare sauce as follows: Place oil in a small saucepan and add vegetables and bay leaf. Cook 3-5 minutes over medium high heat. Add wine and reduce down until oil has a clear appearance. Add flour and continue to cook for 3-4 minutes, while stirring constantly. DO NOT BROWN.
Add hot chicken stock and stir. Bring to simmering point and add heavy cream. Adjust seasonings to your liking. Pass sauce through a strainer and keep warm until serving time.
Cook the chicken breasts as follows: Preheat oven to 350 degrees. Pour 1/4 inch oil in bottom of a heavy skillet and put on medium heat. Remove chicken from freezer and dredge in flour, dip in beaten egg and place in skillet, with seam sides down. Brown lightly on all sides.
Place browned chicken breasts on baking sheet pan and bake in oven for about 20 minutes, until chicken is done and stuffing is hot through. Serve with sauce.
Serves: 4.
ENJOY :-)
What is best for me, might not be best for you.
But I love this one:
Chicken Capri
Reduced-fat ricotta, tomatoes, and mozzarella top these garlic seasoned chicken breasts.
1 c. reduced fat ricotta cheese
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. black pepper
4 boneless chicken breast halves
1/2 tsp. garlic powder
2 tblsp. olive oil
1 cup crushed tomatoes
4 slices mozzarella or provolone cheese
Method
Preheat oven to 350. Mix ricotta, oregano, salt and pepper. Rub chicken with garlic powder. Heat the oil in a large skillet. Add the chicken to the skillet and cook for 12 to 15 minutes, turning once until done (170). Place the chicken side by side in a large baking dish. Spoon 1/4 cup of cheese mixture and 1/4 cup of tomatoes onto each chicken breast. Top each chicken breast with 1 slice of mozzarella cheese. Bake for 20 minutes.
Gooey Chicken
3 Chicken breasts
1 can, cream of chicken soup
a few pieces of swiss cheese ( enough to cover the whole thing)
bread crumbs to cover the chicken
bake at 250 for 45 min.
Also try this website down below
I love french chicken...super easy to make...
4 skinless boneless chicken breasts
1 can white beans, drained and rinsed (not garbanzo)
1 can diced tomatoes in balsamic and olive oil (canned, by Del Monte, I think) or italian style
pinch of salt
Cook the chicken breasts for about 5 mins each side and add all the rest of the ingredients together into the skillet. Cook covered until the chicken is cooked through, about 15 mins on medium heat. It tastes really good. You can add more tomatoes and white beans if you like. It is a yummy dish.
I don't if this the best one. But it is certainly easy, flavorful yet different. Get a Tandoori spice mix (Indian)or Harissa (Moroccan) from a speciality grocery store. If you use tandoori spice you would need to make a paste of 1 tbsp of tandoori spice with 1 tbsp of yogurt. Marinate the chicken (I prefer thai) breat for 15-30 mins. and grill. If you use harissa you would need the spice paste and salt and use a similar method. It's not super hot spicy and certainly very tasteful. East it with a side salad (dressed with lime juice, salt and pepper).
Fried
Chicken is hands down the best recipe for chicken.... here's my recipe:
Boneless Chicken breasts
1 Bowl with 1 egg and 1 C of buttermilk and 1/4 C Franks HS
1 Bowl with 2 C Flour 1/4 C of pepper, season salt and garlic powder. 1 T of paprika and ground cumin
dip chicken in flour first then egg mix and back into flour....
Fry @350.... golden brown
Buffalo sauce is a must... take 1/4 C Ranch dressing 1/4 C of Franks hot sauce and a tsp of fresh horseradish!!! mix well
4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
Go here for many recipes:
http://www.cooks.com/rec/search?q=chicke...
Roasted chicken pulls the fat from the meat.
Shake and bake!! So easy!! Just throw some defrosted chicken in with the seasoning, shake it and bake it!
Easy Mango Chicken,....................SO GOOD!!!! :--)
1 1/4 cups Campbell’s Ready to Use Chicken Broth or 25% Less Salt Broth
2 tbsp cornstarch
Step 1: MIX Campbell's Ready to Use Broth with cornstarch. Set aside.
Step 2: SAUTé chicken, beef or other protein in hot oil in skillet until browned. Then add vegetables and Stir-Fry until tender-crisp.
1 lb boneless chicken breast strips
1 tbsp oil
1 1/2 cups each cubed red peppers and broccoli florets
Step 3: ADD broth mixture and flavouring accents. Cook and stir until mixture boils and thickens – about 5 minutes.
1 cup cubed fresh mango
1/3 cup coconut milk
1/4 cup hoisin sauce
2 tbsp peanut butter
1 tbsp Thai green curry paste